Shrimp Po'boy Recipe

Prepare shrimp

Rinse the peeled and deveined shrimp under cold water, then pat dry thoroughly with paper towels. If shrimp are large, cut them in half lengthwise for easier sandwich bite-size pieces.

If using, place 1 cup buttermilk in a bowl, stir in 1 tsp hot sauce. Add shrimp, cover, and refrigerate for 20–30 minutes to tenderize and add flavor. Remove shrimp from buttermilk and let excess drip off before dredging.

Slice rolls lengthwise leaving a hinge, and lightly butter the inside surfaces with the softened butter. Set aside.

Arrange tomato slices, shredded lettuce, and pickle slices on a tray. Season tomato lightly with 1/4 tsp salt and 1/4 tsp black pepper. Place lemon wedges on the tray.

Mix sauce

In a medium bowl combine 3/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp Creole or whole-grain mustard, 1 tsp prepared horseradish, 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce, 1/2 tsp paprika, 1/4 tsp cayenne, 2 tbsp finely chopped scallion, 1 tbsp chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and refrigerate to let flavors meld while you cook (at least 10 minutes).

Heat oil

Pour 2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading — it should sizzle and brown in about 30–45 seconds.

Prepare dredging station

In a shallow bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine yellow cornmeal (optional), 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper. Whisk thoroughly to distribute seasonings.

Dredge shrimp

Working in small batches, remove shrimp from buttermilk (if used) and let excess drip. Dredge each shrimp in the seasoned flour mixture, pressing lightly so the coating adheres. Shake off excess and set on a wire rack while you finish the rest.

Fry shrimp

Carefully add a single layer of breaded shrimp to the hot oil (do not overcrowd). Fry 2–3 minutes, turning once, until golden brown and opaque throughout. Use a slotted spoon to transfer shrimp to a paper towel–lined tray to drain. Repeat with remaining shrimp and keep cooked shrimp warm in a low oven (200°F / 95°C) if desired.

Toast rolls

Lightly toast the buttered insides of each roll in a skillet over medium heat until golden and fragrant, about 1–2 minutes per side. Alternatively, toast under a broiler for 1–2 minutes monitoring carefully.

Spread remoulade

Spread about 2 tablespoons (roughly) of remoulade on the bottom half of each toasted roll and a thin smear on the top half.

Build the po'boy

Place a handful (about 4 oz) of shredded lettuce on the bottom half to create a bed, then arrange 4–6 fried shrimp per sandwich on top of the lettuce. Add 2 tomato slices and 2–3 pickle slices per sandwich. Spoon an additional teaspoon of remoulade over the shrimp if desired.

Close the sandwich, cut in half if desired, and serve immediately with lemon wedges for squeezing. Offer extra remoulade on the side.